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Gattung/Form: | Internet resource |
---|---|
Medienart: | Internetquelle |
Dokumenttyp | Buch, Internet-Ressource |
Alle Autoren: |
Linda Blocker; Julie Hill |
ISBN: | 9780470068212 0470068213 |
OCLC-Nummer: | 84152894 |
Anmerkungen: | Includes index. |
Beschreibung: | x, 262 pages : illustrations ; 28 cm |
Inhalt: | Math basics -- Customary units of measure -- Metric measures -- Basis conversion of units of measure within volume or weight -- Converting weight and volume mixed measures -- Advanced conversions between weight and volume -- Yield percent -- Applying yield percent -- Finding cost -- Edible portion cost -- Recipe costing -- Yield percent : when to ignore it -- Beverage costing -- Recipe size conversion -- Kitchen ratios. |
Verfasserangabe: | Linda Blocker + Julia Hill. |
Weitere Informationen |
Abstract:
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.
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